I call this Spicy Gravy, (spicy tasty, not spicy hot!) my traditional gravy jazzed up with some groovy South East Asian style herbs and spices, just one taste of it and you’ll be wondering why haven’t I done this before?! Trust me! Can you smell it? Lemongrass, galangal, ginger, lime leaves et al – psychedelic rapture in a gravy boat!
Essentially, for this Spicy Gravy Recipe, we are going to roast bones, wings and vegetables in a moderate oven, then cook/boil everything on the stove to reduce. I always have a batch of this in the freezer and for big occasions like Christmas, it’s made a day earlier and kept in the fridge. Then on the day itself, you add the juices from the roast when heating the gravy up and check final seasoning before serving. Easy peasy and no lemons required!
For festive ideas, check out the Christmas Page.